Cinnamon Coconut Pecan Vegan Icecream


My favorite time of the year is almost here!

That’s right, less than a week from now we’ll be cooking and baking all day, listening to carols and spending time together as a family. I LOVE how food oriented this holiday has always been for me. That being said, I am nowhere near ready baking-wise, but I know I will be.

So, here we are, in the middle of winter and I am making ice cream. I know, I know; but you know what? Someone will need desert on their holiday table so in case you’re that person, here you go. And even if you’re not, you can make this all year long. So there. Recipe justified.

If you try it, let me know! Post your pics to IG and tag me – I can’t wait to see what you think!

1 can of coconut cream, chilled.

1/4-1/2 cup maple syrup, based on preference

2 tsp cinnamon

1 handful of pecans, cut into pieces


  1. Put coconut cream, cinnamon and maple syrup and blend until combined.
  2. Put into ice cream maker and process based on instructions.
  3. Halfway through the process add about half of the pecans.
  4. Towards the end, add the rest of the pecans.
  5. Put into ice cream bowl/container and freeze for at least a couple of hours for firmer results or eat right away as soft serve.
  6. Enjoy with loved ones!



Vegan Almond Oat Coconut Cookies



THE best.

Do you like cookies?

Is that even a question?


These cookies have been inspired by Girl Scout Samoa Cookies and Fudge Stripes Shortbread cookies. It’s like the two had a baby cookie 😀

My cookies have oat flour, almond flour, coconut oil, coconut, vegan butter and maple syrup as main ingredients. They are crumbly and soft on the inside and crunchy on the outside. And because they’re made with healthy ingredients don’t feel bad to have them for snack. In fact, I highly recommend it.

Oh, and the chocolate drizzle? A must! All homemade, so no worries.

I kept mine in the fridge because I wanted to make sure the chocolate stays solid and because I like it to be cold. They got a bit chewier, but not too much.

Enjoy and let me know if you make them!IMG_1564-1

  1. 2 cups of oats, blended into flour
  2. 2 cups of almond meal (I used dry almond pulp I had left over from making almond milk)
  3. 1.5 cup shredded coconut
  4. 10 tbsp ice cold water
  5. 1/4 cup COLD coconut oil
  6. 1/4 cup COLD vegan butter
  7. 1/4 cup COLD maple syrup
chocolate for drizzle
  1. 1/2 cup coconut oil
  2. 1/2 cup cocoa butter
  3. about 1/2 cup cacao powder
  4. 1/4 cup maple syrup – more or less based on preference
  1. Preheat oven to 350F.
  2. Combine oats, coconut and almond meal in a bowl and add cold coconut oil and vegan butter.
  3. Mix with hands fast because you don’t want the butter and oil to melt. This will form a crumbly dough.
  4. Add ice cold water and mix into a dough.
  5. Then add maple syrup and mix again. The dough will become pretty wet, but that’s ok.
  6. Cut off about a quarter of third of the dough and roll with a rolling pin or pastry roll into a thin, cookie-like thickness. If the dough is sticking to the roll too much, press into cutting board with hands.
  7. Keep in mind that the dough will not rise so roll/cut into the exact desired size.
  8. Use a flower shaped cut out to make cookies, baking 12 cookies per sheet. I yielded 22 cookies but you may end up with more or less based on the thickness of the dough.
  9. Bake for 15 minutes until golden brown. If you’d like more crunch bake in 5 minute increments until they get as crispy as you like.
  10. Let cool on cookie rack.
  11. While the cookies are cooling make chocolate by melting the oil, butter and melting syrup and adding cacao powder, while mixing, until nice and thick. See notes.
  12. Enjoy with loved ones!
  1. Keeping the oil, butter and syrup cold will help with the dough sticking together. Once you have a dough formed with all ingredients you don’t have to worry about it falling apart because the oats will absorb water and therefore keep everything intact.
  2. I drizzled the top first, let cool off in the freezer and then I dipped the bottoms, flipped them upside down and put in the freezer again. Once solid I stored them in a sealed container in the fridge.




Raw Vegan Maca Squares


me: hey babes, I made these amazing maca squares just now!

hubby: I don’t like coconut. I’m kinda over it.

me: ok. I’ll go take a nap because I’m tired.

hubby: ok

I come back and half the bars are gone.

Do you need any more proof that you need to make these?


These squares are your ultimate energy snack. Dates, almond, cacao and coconut to begin with and the amazingness (is that a word?) of maca can’t even compare.

Have school and a lot of studying? Make these.

Are you a parent (doesn’t matter what age your kids are, right?)? Make these.

Did you just come home and want to go to gym, but you don’t quite feel the energy? MAKE THESE!


This recipe is so simple to make. I love Organic Burst, as you may know, and I’ve been wanting to try maca for such a long time, but was hesitant for some reason. I researched and researched and then I finally dove in. This company is simply beyond amazing! Btw, they have in no way sponsored this post, I just love them 🙂 If you want to try any superfoods I highly recommend them. The maca they have is a blend of 4 different kinds to provide the best outcome. The first thing I did when I received my first order was to sniff it because I’ve heard various things about maca’s scent. Well, look no further because this one smells amazing! Do this for me, will ya? Close your eyes and inhale and let your senses process it. See? Very unique, huh? Of course, if you’d like to make these without maca, or another brand that you like that’s absolutely fine. They will still be just as amazing. Please enjoy and let me know how you like them!


  1. 1/2 cup dates, soaked
  2. 3/4 cup almonds
  3. 1/4 cup cacao powder
  4. 1/4 cup oats
  5. 1/4 cup almond meal
  6. 2 tbsp unsweetened almond milk, or as needed
  7. 1 tbsp maca
  8. coconut for sprinkling
  1. Soak almonds in warm water for about 10 – 15 minutes.
  2. Add all ingredients, except maca into food processor and blend until dough forms.
  3. If you feel the dough is too thick add more almond milk, little by little.
  4. Transfer into a bowl and add maca. Mix well.
  5. Pour into a baking dish lined with parchment paper and press down firmly with a spoon. If too sticky, wet the bottom of the spoon.
  6. Sprinkle coconut on top and put in a freezer for about 30 – 60 minutes.
  7. Take out, cut into squares and enjoy with loved ones!


Vegan Strawberry Coconut Frozen Tarts

Fun fact: We lived in California for 10 years before finally moving to the beautiful Washington state.

Fun fact 2: Before I became a green smoothie fanatic I used to go to a local smoothie place called “Blenders in the Grass” where I had my first encounter with Acai bowl, peanut butter smoothie and, my favorite – strawberry colada. Oh boy, did I love that smoothie! It was my one smoothie I ate with a spoon 🙂 I thought of it this weekend which inspired me to make something similar. (Also, I bought these new ramekins and what better color to go with mint than pink/red? :D)


Now, these bad boys are a simpler versions of that smoothie for easier preparation and more distinct strawberry and coconut flavor. I really wanted a white crust and I got it 🙂 Oats, banana and coconut – bam! My new favorite crust was born. I also used only 6 ingredients for the whole recipe! That’s right, really easy – 10 minutes of prep, pop in the freezer and in a couple of hours they’re done! You can also store them in a fridge for a softer bite. The best is the mix of both – frozen and then put into the fridge about half an hour before enjoying.


So what are you waiting for! Go make them and let me know how you like them. I’ll let you in on a secret – these are perfect for that late night craving 😉IMG_0298-1

  1. 1 tbsp coconut oil melted
  2. 3/4 cup large coconut shavings
  3. 1/2 cup oats
  1. 2 cups frozen strawberries
  2. 1 banana
  3. 1 cup cashews, soaked over night
  1. Put coconut flakes in food processor and process until some of the oil comes through, or until it becomes coconut butter if you want a smoother consistency.
  2. Next add oats and slowly the melted coconut oil until a dough forms.
  3. Prepare ramekins by sprinkling a bit of coconut flakes (the small bits) on the bottom – this will prevent the dough from sticking to the ramekin.
  4. Divide the dough in three and start pressing in the bottom of ramekins.
  5. Put in the freezer until you prep the filling – it should take a long time for them to harden.
  1. Super simple – put all ingredients into food processor, or a high speed blender and blend until smooth.
  2. Pour over the crust and freeze until firm.
  3. Enjoy with loved ones!


Raw Vegan Orange Coconut Bliss Balls


Hey there fake and healthy Raffaello!

Lately, I’ve been on Organic Burst addiction so when I saw this recipe I HAD TO make it. I made some changes, as usual and I am obsessed! Also I bought organic orange flavor and I’ve been making all things orange all weekend. Literally. And mint because that’s also what I bought 😀 I love the flavors because they have no added sugar or alcohol and you don’t need to use much to get a nice distinct flavor. Stay tuned for more goodness 😉IMG_0022

Who loves/used to love Raffaello coconut balls? I was obsessed until a couple of years ago. Then I started changing my treats into their healthier versions so I no longer liked them. However, I love coconut anything. And these are SO CLOSE to Raffaello it’s insane. To sweeten, they only have brown rice syrup which is created by fermenting rice and I love it because it’s not overly sweet. You need about 5 minutes prep, besides soaking the almonds, and then have fun rolling them in coconut. I say include your loved ones and have fun together.IMG_0032


  1. 4 tbsp brown rice syrup
  2. 5 tbsp coconut oil, melted
  3. 2 1/2 cups unsweetened shredded coconut + extra for rolling
  4. 1 1/2 cups almonds soaked
  5. 1 tsp orange flavor
  6. dash of pink himalayan salt
  1. Soak almonds for at least 2 hours.
  2. Peel the skin off – it shouldn’t be that hard. I “squeezed” each almond and it just slipped out of the skin.
  3. Add all of the ingredients together in a food processor. Blend on hight until a paste forms and transfer into a bowl.
  4. Add shredded coconut into a separate bowl.
  5. Roll balls in the palm of your hands and roll in coconut.
  6. Refrigerate or freeze based on preferred texture. I put mine in the fridge.
  7. Keep in the fridge/freezer until ready to serve.
Adapted from Garden Heart


A small note – my blog has been getting a lot of love from peeps from back home so I’ll be translating my recipes to Slovak from now on as well. Drahí sloveskí čitatelia, ďakujem Vám za čítanie môjho blogu. Ak sú nejaké recepty ktoré by ste chceli vidieť, napíšte mi a ja sa ich pokúsim “zveganizovať.” Odteraz tu budem dávat recepty aj v slovenčine aby ste si ich nemuseli prekladať.

[yumprint-recipe id=’19’]

Vegan Lemon Cupcakes with Spirulina Coconut Frosting

Sorry for not posting anything last week. I had things planned, but they didn’t work out, unfortunately. I’m sure you understand, given the circumstances. A week ago, this was my view:IMG_0037

Now we’re back to reality. It took me a couple days to get used to not having that view every day, but I’m happy to be back in my  kitchen with my yummy food and the ability to make whatever I want.IMG_9555Valentine’s day is coming next week so I thought I’d make something nice and cute and full of hearts. Enter lemon cupcakes. I LOVE lemon. I love it so much the amount of it I use in a tea makes it seem like I put tea in lemon water. Any lemon treat you show me – I’m intrigued. Anything lemon-y really…Even cleaning supplies.. Or a car scent. I LOVE lemon 🙂

These cupcakes are very simple and only take about 15 minutes of prep. I was trying to figure out what to use to dye the frosting a bit and then it hit me – Spirulina! So, the frosting is not only fully vegan, but it also contains full spectrum of nutrients – no artificial coloring needed. So, celebrate Valentine’s Day or not, make these for someone you love, including yourself 🙂

P.S.: forgive the poopy looking frosting, I’m still learning.


  1. 1 cup brown sugar
  2. 1/2 cup vegan butter
  3. 2 flaxseed eggs
  4. 1 1/2 tsp vanilla extract
  5. 1 1/2 cups whole wheat flour
  6. 1 3/4 tsp baking powder
  7. 1/2 cup almond milk
  8. 1 lemon, juice and zest
  9. 1 can coconut cream
  10. 1/4 tsp spirulina powder, or more for more color
  1. Chill a can of coconut cream over night.
  2. Preheat oven to 350 F.
  3. Line muffin cups with liners.
  4. Put butter and sugar in a bowl and mix with dough attachment until fluffy.
  5. Mix in eggs and vanilla extract.
  6. Add flour and baking powder until fully combined.
  7. Add almond milk and lemon zest and juice to smooth the batter.
  8. Once fully combined, scoop into muffin cups.
  9. Bake for about 20 – 25 mins or until tooth pick comes out clean.
  10. Let cool down and decorate with frosting.
  1. Mix the coconut cream and spirulina powder until desired color is achieved. I only wanted a light minty color so I used about 1/4 tsp.
  1. I also made mini heart bon bons to decorate, but those are optional. I have basic recipe for chocolate couple of posts back so if you can’t find it please let me know.
Adapted from Megan


Decadent Chocolate Bliss Balls


I’ve been wanting to make chocolate-y treats with quinoa ever since I’ve tried 2 Degrees Food chocolate peanut butter bar. It has amazing ingredients and the best part is that every time you buy one bar another one is given to a hungry child. WIN! These bars are filling, tasty and healthy. What’s not to love?


I played with the idea in my head for quite some time and even got encouraged by the company itself to make a different recipe. That was all the motivation I needed and I created these the next day!

The trick is to get the dough to the right consistency and texture. I knew I wanted the nuts to be chunky, but the rest of it as smooth as possible. I also wanted to make sure that the ingredients are nutritious, filling, but yummy. As always.

I played around with the dough without blending any of it, but in the end I had to do it. The best part? The nuts stayed chunky and the rest is pretty smooth because I made sure to on use pulse function on my food processor.

Bliss Balls
  1. 1/2 cup uncooked red quinoa
  2. 1/2 cup raw hazelnuts
  3. 2 tbsp raw cacao powder, plus more for coating
  4. 3 tbsp maple syrup, or as needed
  5. 1 cup of puffed rice (this gives the treats nice airy texture)
  6. 1 tbsp melted coconut oil
  1. 1/2 cup raw cacao powder
  2. 1/2 cup coconut oil
  3. 1/4 cup maple syrup
  1. – cook quinoa according to instructions, rinse and set aside
  2. – put hazelnuts into food processor and pulse until desired texture is achieved – you can go all the way if you’d like to use hazelnut butter instead
  3. – put all the ingredients into a blender and pulse until you get a dough like consistency with some ingredients blended only partially (see picture of one bliss ball cut in half)
  4. – form balls with hands, or using two spoons, put on parchment paper and put in the freezer for 15 – 30 minutes
  5. – use desired toppings! let your imagination go wild, please and let me know how it goes 🙂 I used raw cacao powder, coconut shavings and raw vegan chocolate.
  6. – put into fridge and store in air tight container
  7. – serve to loved ones
  1. Tip: if you missed my previous make-your-own-chocolate posts, here’s how I make it – I melt the coconut oil and maple syrup and then slowly add cacao powder and I get a nice rich consistency.

Have a great morning/day/evening, whatever time zone you’re in currently 🙂



Vegan Chocolate Covered Oranges

Hi everyone!

How is your post holiday food coma treating you? 🙂 I was doing pretty good, I think, but I did eat things I normally don’t eat because I don’t want our family traditions to die out. Portion control helps – A LOT. I come from a small country in center of Europe. I’ve been living in the states for quite a while so anything that I experience from my country is always special to me. And so, since I’m raising my son in two cultures I want to keep Christmas traditions going. I’ve been craving chocolate like crazy and I’ve been wanting to make orange chocolate forever, but I think the food coma got to me so the lazy me did chocolate covered oranges instead. But, you know what? I loved them. They were gone in seconds. Oops! Thank goodness I took pictures before I tasted them 😀


You’ve all heard enough of my views on making vegan chocolate at home so I won’t be repeating myself. To make these more special, I decided to sprinkle them with some special goodies. I chose coconut for sweetness, chia for crunchiness and pecans for nutty freshness. YUM, what a good choice. I also made plain chocolate ones and I made sure to double dip them. I LOVED the double layer.


Aren’t these IKEA dish towels a perfect match for the dipped orange wedges?? I love them.


1. Make chocolate! always make chocolate. every day. always 😀 Ingredients and directions are in my previous posts.

2. Choose your “sprinkles” – ANYTHING you want, that’s the magic of making your own food.

3. Peel oranges and separate wedges. If you won’t be using sprinkles, dip the oranges halfway in the chocolate, then put in the freezer for about 15 minutes. Then dip again. If you’re using sprinkles, dip once, cover with the goodies and put in the freezer.

4. Arrange nicely (or not, in case you can’t wait :D) and serve to loved ones.

PS.: I wish you all the best in 2015 – may it be better than 2014. Happy New Year!


Vegan Power Chocolate!


Hi everyone! I’m so excited about this I’m putting exclamation points everywhere haha 😀 Are you ready for xmas?

I was planning to bake traditional cookies from Slovakia, but I’ve been putting it off and I’m not even sure if I’ll be making them at tall. Last week I was playing around with chocolate and when I made peanut butter and chocolate cups I had some leftover chocolate. I didn’t want to put it away before I created something with it so I came up with the idea of power chocolate.


I put equal amounts of chia seeds, sunflower seeds and flaxseed, gave it a good elbow grease to mix, sprinkled with coconut and there you have it – super easy power snacks. The amounts here are pretty much up to you, but I put about 1 tbsp of each into about 1/2 cup of chocolate (it all filled two regular sized cupcake molds).


As always, I encourage you to experiment and put different ingredients in to see what you like best. Chia and flaxseed are so nutritious and they go with everything. Plus, I love crunchy snacks 🙂 Coconut adds the needed sweetness and even more healthy goodness.

Make sure you let them set for about 30 minutes in the fridge and they’re ready! I like the reusable molds because I can take them as snacks to work, wash and take back home. As I keep saying – EASY.

Enjoy with your loved ones!



Fancy Cinnamon, Chia and Goji Granola Bars


Super fun and easy granola bars! No more of the sugar filled, zero nutrition bars that you used to buy in the store. These are so easy, so good for you and totally customizable. I got this recipe from my good friend Alicia and once I started making them I never looked back. They’re great for breakfast, snack, or just because.


I make granola bars at least once a week. I tend to make smaller batches so that I can change up the ingredients and not eat the same thing every day. My son and husband absolutely love them! It’s a great way to lead by example and teach your children that healthy food is not only yummy, but also fun to make. I suggest involving your kids in making them regardless of their age – my toddler likes to help me stir and put ingredients in. He’s not old enough to be able to pick what he wants, but I can’t wait to be able to do that when he grows up. If you have older kids have them pick ingredients – that will put the excitement about eating them to the whole new level. Have some family time 🙂 Possibilities are endless!


There are really not that many rules for making these. As long as you keep the ratios same you can put in whatever you please. My staple ones are oats, nut butter, sweetener and goji berries. I always use brown rice syrup because I find honey and agave/maple syrup too sweet and also, the latter ones are too liquidy. The brown rice syrup has a consistency of honey, but it’s vegan friendly and less sweet. I use gojis because of they are insanely healthy, but also, unlike raisins or other dried fruit, they don’t have extra sugar added.


So here’s the breakdown for these particular bars. Again, as long as you keep the ratios the same, feel free to play around with ingredients. I love adding cacao powder, coconut flakes, oat bran, flaxseed, nuts of any kind, etc.


1/2 cup of brown rice syrup

1/4 cup nut butter – choose whichever you like! I mostly make peanut butter because it’s much cheaper, but I LOVE these with hazelnut butter

1+1/4 cup of oats

1/4 cup goji berries, or any dried fruit you’d like

1/4 cup chia seeds

1/4 cup sunflower seeds

1/4 cup slivered almonds

1 – 3 tsp cinnamon, based on taste preference – you can substitute with cacao powder or any nutritious powder you like, or them out completely


Mix all dry ingredients in a bowl. Take a small pan and mix brown rice syrup, and nut butter on low to medium heat until melted and combined. Do NOT bring to boil. Pour over the dry ingredients and mix with a wooden spoon. Transfer into a container of choice for storage. Take a spoon, wet the bottom of it and push everything with the spoon into the desired container until the surface is flat. Put into freezer over night, or at least a couple of hours. Transfer the hardened mass into a flat surface and cut into bars, squares, or any other shape. Yields 6 bars. I like to store them in a plastic wrap or snack-size ziplock bags. Distribute to family members and watch the love spread around! 🙂